Tuesday, October 2, 2012



           When ever we shop between now and New Years day, if we want --anything

           PUMPKIN or PUMPKIN  flavored--we are sure to find it! 

           There are pies, cheese cakes, cookies, muffins, donuts, puddings, bread, soups,

           one can even get PUMPKIN flavored coffee!  Many I haven't mentioned are

            also available for purchase at most markets, even on line.

            Following is a recipe, different both in texture and taste, that you will fall in love

            at the first bite of it. It is the perfect breakfast food....with coffee, Yum! With your

             favorite tea for an afternoon or evening snack, actually anytime.

                                                         PUMPKIN COFFEE CAKE

             Topping:         1/4 cup packed brown sugar
                                    1/4 cup sugar    [or equal sugar substitute]
                                    1/2 teaspoon cinnamon
                                    2 Tablespoons cold butter
                                    1/2 cup chopped Pecans

              In a small bowl combine dry ingredients. Cut in the butter until resembling coarse

              crumbs . Stir in Pecans and set aside.

              Cake:    Cream together 1/2 cup room temperature butter and 3/4 cup of sugar.

                            Add 2 eggs, beating well .

                            Combine 1 cup sour cream, 1/2 canned pumpkin and 1 teaspoon

                            vanilla extract, mix well.

                             In a separate bowl, 2 cups flour, 1 tsp. each, baking soda

                             and baking powder, 1/2 teaspoon PUMPKIN pie spice and 1/4 tsp. salt.

                             Stir to blend.

                             On low speed add dry ingredients alternately with sour cream mixture

                             to the creamed mixture.beat on low just till blended.

                  Spread into 2   8x8 cake pans. Sprinkle topping over batter.

                  Bake at 325* for 40-50 minutes, or until cake tester inserted near the center

                  comes out clean. This serves 16 to 18.

                               This might seem like a long recipe, but it isn't. Read the recipe and get

                               all the ingredients ahead of time. It goes together very easily.

                                An excellent cake to serve around the holidays  too.

                                I hope you will give this coffee cake recipe a try, and give me your

                               results in a comment.
                                That's all for today friend, Jenny


  1. This morning my wife served me pumpkin English muffins. I didn't know such things existed. They were very good.

  2. That sounds pretty darn good. Don't know if I could get Joe to try it or not.

  3. This sounds delicious. I will definitely try it. In reference to your comment on my "Signs" post, I can't believe you don't like seafood and you are from Maine! Isn't that like, I don't know, a sin or something? Ha ha!

  4. Thanks for the recipe ,I need to try this soon!!

  5. We eat a lot of pumpkin in my house. Sauteed, pureed, baked...its all yummy!